DISH RESEARCH · Main dish
Burmese Pork Curry
Mild Burmese pork curry with onion, ginger and soy sauces.
About Burmese Pork Curry
MiMi Aye’s Wet Thar Hnat is a classic pork curry from Mogok, her mother’s home town. This selected pork-leg version comes from Mandalay, her collection of Burmese family recipes.
The creator describes a sweet, mild curry. Onion, ginger juice, sugar and light and dark soy sauces flavour the pork, while the malt-vinegar treatment imparts a slight sourness. Groundnut oil is the selected cooking fat.
The pork becomes tender within a sticky, reduced sauce. Fluffy white rice and stir-fried greens accompany the dish, contrasting the rich meat with separate vegetable and cereal elements.
Allergens in this recipe
Contains: Peanuts, Soy.
Product-dependent or unconfirmed: Barley (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Burmese Pork Curry
MiMi Aye’s Mogok Wet Thar Hnat with pork leg.
- Pork legProtein
- Malt vinegarSeasoning
- OnionsAromatic
- Ginger juiceAromatic
- Groundnut oilCooking medium
- SugarSweetener
- Light soy sauceSeasoning
- Dark soy sauceSeasoning
- Ground black pepperSeasoning
- WaterLiquid
- Fluffy white riceAccompaniment · Serving
- Stir-fried greensAccompaniment · ServingIngredient page not linked
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Pork leg: Recipe-specific ingredient evidence; Allergen details unconfirmed. Pork-leg option selected rather than shoulder; some fat retained.
- Malt vinegar: Barley. Explicit treatment medium discarded after use; source states slight sourness retained. Malt cereal not explicit.
- Onions: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Ginger juice: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader ginger identity; method squeezes juice and discards pulp.
- Groundnut oil: Peanuts. Named groundnut option selected rather than other neutral oil.
- Sugar: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Light soy sauce: Soy. Exact additional cereal/product formula unresolved.
- Dark soy sauce: Soy. Exact additional cereal/product formula unresolved.
- Ground black pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Explicit method-only initial pork simmer, ginger juice and sauce additions combined.
- Fluffy white rice: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader white-rice identity; serving subrecipe unknown.
- Stir-fried greens: Recipe-specific ingredient evidence; Allergen details unconfirmed. Exact greens, oil and seasoning subformula not supplied; no extra ingredients invented.
Origins & food traditions
Countries
- Myanmar
- MyanmarCatalogue link pending review
Cuisines & regions
- Burmese Cuisine
- Burmese CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.